For 4 people you need

4 large or 8 small lamb cutlets 1 egg 3 tablespoons crisp bread-crumbs

For the dip

1 medium onion 1 tiny apple 1 oz. butter or margarine small can or tube tomato puree 1 level teaspoon cornflour 1/2 pint water seasoning pinch sugar pinch garlic salt Fat for frying

To garnish

  • Coat the cutlets with beaten egg and crumbs.
  • Grate or chop the peeled onion and apple very finely.
  • Fry in the hot butter for several minutes then add the tomato puree and cornflour blended with the water.
  • Bring the mixture to boil and cook steadily, stirring well, until mixture comes to boil and thickens slightly.
  • Add rest of the ingredients, lower the heat and continue cooking until a thick dip.
  • Fry the cutlets in hot fat until crisp and golden brown, drain on absorbent kitchen paper or tissue paper.
TO SERVE: For a barbecue-arrange the hot chops in a napkin-lined dish and have the dip separately, garnish with parsley. TO VARY: Mix finely grated cheese with the crumbs